Quick, easy and delicious chickpea curry for all of the family
This vegan, delicious, filling and healthy chickpea curry is one I turn to as soon as the nights start to close in and I fancy something warming and comforting. I make it without the chilli if my baby is eating it but add copious amounts for the rest of the family who all adore spicy food! It’s budget-friendly too and you can save more if you opt for frozen ingredients too such as frozen onions, cauliflower and spinach for example. Opting for frozen veg can cut down on food waste too.
2 tins (400g x 1) cooked chickpeas, drained and rinsed
1 x 400g tin of chopped tomatoes
1 whole small cauliflower, chopped or use frozen
2 tbsps tomato paste
1 pinch of sugar
1 pinch of sea salt (not if making for a baby)
freshly ground pepper
250 ml (1 cup )of water
1 small bag of fresh coriander, finely chopped
chilli flakes (optional)
Serve with cooked rice (my kids prefer Basmati or a mix of Basmati and brown rice) or flatbread.
In a large pot, fry the onion until golden then add garlic with the red chillies, ginger, cumin, tumeric and garam masala (or blend the garlic, chillies and spices in a blender until they become a paste, adding more oil and water if you need to) and fry for 3 minutes. Add the chickpeas, chopped tomatoes, cauliflower, tomato paste, sugar, salt and pepper covering with water. Reduce for 5 minutes and simmer for 25 minutes stirring occassionally.
Add the spinach and coriander and heat for 2 minutes. Taste and season more adding dried chilli flakes if you like more heat and more salt and pepper. Serve hot.
Can be frozen for up to 6 months.
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